This baked Moroccan chicken thigh recipe could not be easier. It's a hands off version of a tagine - the classic Moroccan stew. You can swap any veggies for the carrots - sweet potatoes or butternut squash would taste great with the spiced marinade.
Prep Time5minutes
Cook Time1hour
Total Time1hour5minutes
Servings4
Ingredients
1poundboneless skinless chicken thighs
One 15-ounce can chickpeasrinsed and drained (or 2 cups cooked)
6medium carrotsabout ¾ pound, peeled and cut into 2-inch pieces